Download or read book Biochemical Properties of Pork Muscle and Their Relationship to Quality written by Robert G. Kauffman and published by . This book was released on 1961 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Porcine Muscle Fibres written by Anders Karlsson and published by . This book was released on 1993 with total page 58 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Fat Content and Composition of Animal Products written by National Research Council and published by National Academies Press. This book was released on 1976-02-01 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Histological and Physical Characteristics of Pork Muscle and Their Relationship to Pork Quality written by Zerle L. Carpenter and published by . This book was released on 1962 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Journal of Animal Science written by and published by . This book was released on 1975 with total page 890 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Mathematical Modeling of Food Processing written by Mohammed M. Farid and published by CRC Press. This book was released on 2010-05-21 with total page 1000 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by international experts from industry, research centers, and academia, Mathematical Modeling of Food Processing discusses the physical and mathematical analysis of transport phenomena associated with food processing. The models presented describe many of the important physical and biological transformations that occur in food during proces
Download or read book Quality Attributes and their Measurement in Meat Poultry and Fish Products written by A. M. Pearson and published by Springer. This book was released on 2013-11-09 with total page 521 pages. Available in PDF, EPUB and Kindle. Book excerpt: The theme for this volume was chosen because no previous book has discussed the quality attributes of meat, poultry and fish and the methods that can be utilized for their measurement. The topics are not only timely but of great importance. Chapter I provides an introduction to the topic and presents a brief overview of the subject to be discussed. The next two chapters review information on the importance of color and some color problems in muscle foods, and explains the basis of color vision and perception of color before describing the methods that may be used for its measure ment. The following chapter discusses water binding and juiciness and their importance, while Chapter 5 provides the first intensive modern review on measurement of juiciness that has been published (to the knowledge of the author and editors). Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8. Chapter 9 reviews the species-specific meat flavors and aromas. Chapter 10 reviews some flavor and aroma problems in muscle foods and their measurement.
Download or read book Investigation of the Biochemical Properties of Pork Muscle as They are Related to Pigment Formation and Colour Fixation During Curing written by British Food Manufacturing Industries Research Association and published by . This book was released on 1963 with total page 99 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Physical Properties of Porcine Musculature in Relation to Postmortem Biochemical Changes in Muscle Proteins written by Robyn Dorothy Warner and published by . This book was released on 1994 with total page 570 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Bulletin written by and published by . This book was released on 1965 with total page 834 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Biological Agricultural Index written by and published by . This book was released on 1984 with total page 2490 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Advances in Food Research written by and published by Academic Press. This book was released on 1975-10-29 with total page 366 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Food Research
Download or read book Factors Associated with Pork Quality and the Porcine Stress Syndrome written by Deane Edward Galloway and published by . This book was released on 1974 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dissertation Abstracts written by and published by . This book was released on 1962-04 with total page 1596 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstracts of dissertations and monographs in microform.
Download or read book Annual Report of the Agricultural Experiment Station of the University of Wisconsin for the Year written by University of Wisconsin. Agricultural Experiment Station and published by . This book was released on 1964 with total page 726 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Science of Meat Quality written by Chris R. Kerth and published by John Wiley & Sons. This book was released on 2013-04-03 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel. Meat has been a long sought after source of nutrients in human diets. Its nutrient-dense composition of protein, fats, vitamins and minerals makes it an integral part to healthy and balanced diets. As demand for meat continues to increase globally, a better understanding of efficiently producing quality meat products is becoming increasingly important. The Science of Meat Quality provides comprehensive coverage of meat quality from the biological basis of muscle development to end-product-use topics such as preparation and sensory analysis. The Science of Meat Quality explores the basis of meat quality long before it hits grocery store shelves. The book opens with a look at cellular muscle tissue development, metabolism and physiology. Subsequent chapters look at topics surrounding the development of tenderness, water-holding capacity, lipid oxidation and color in meat products. The final chapters discuss producing a good-tasting end product from preparing meat to preventing food-borne illness. Each chapter contains not only the theory behind that topic, but also detailed lab methodologies for measuring each meat quality trait. The Science of Meat Quality is an essential resource and reference for animal scientists, meat scientists, food scientists, and food industry personnel.
Download or read book Documentation Bulletin of the National Research Centre written by and published by . This book was released on 1964 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt:
